Street Corn Chicken Chili Recipe
Introduction
This Street Corn Chicken Chili brings together the smoky, spicy flavors of chili with the fresh sweetness of corn for a comforting, hearty meal. It’s perfect for cozy nights and easy to customize with your favorite toppings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeno peppers, seeds removed and diced
- 6 to 8 ears corn on the cob, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6 to 8 cloves garlic, minced
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
Instructions
- Step 1: Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Step 2: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula as it browns and melding the flavors.
- Step 3: Pour in the chicken broth and mix in the chicken base. Bring the mixture to a gentle boil over increased heat, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and develop flavor.
- Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- Step 5: Ladle the chili into bowls and garnish with extra cilantro, crumbled cotija cheese, chili powder, and lime wedges if you like. Serve hot and enjoy!
Tips & Variations
- Use fewer jalapenos or remove all seeds for less heat.
- Frozen or canned corn (4 1/2 to 6 cups) can be used if fresh corn isn’t available.
- Ground turkey or beef can replace ground chicken for different flavors.
- For a vegetarian version, substitute chicken with canned white beans and use vegetable broth and base.
- Adjust thickness by adding extra broth or simmering longer as needed.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili less spicy?
Yes, reduce the number of jalapenos or remove all seeds before dicing. You can also omit the hot sauce or use a milder version to control the heat.
What can I substitute for fresh corn?
Frozen or canned corn kernels work well as a substitute. Use about 4 1/2 to 6 cups to replace fresh corn, adjusting cooking time slightly if needed.
PrintStreet Corn Chicken Chili Recipe
This Street Corn Chicken Chili recipe combines the sweet crunch of fresh corn with hearty ground chicken and a bold blend of spices for a flavorful, comforting dish. It’s a vibrant and creamy chili perfect for warming up any day, topped with fresh lime, cilantro, and optional cotija cheese for added zest.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeno peppers, seeds removed and diced
- 6 to 8 ears corn on the cob, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6 to 8 cloves garlic, minced
- 2 pounds ground chicken
Spices & Flavor
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
Liquids
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
Finishing & Garnish
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
Instructions
- Sauté Aromatics & Vegetables: Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add Garlic, Chicken & Spices: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavors meld with the aromatics.
- Add Liquids & Simmer: Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
- Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- Serve: Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!
Notes
- If you prefer less heat, use fewer jalapenos or remove all seeds.
- You can substitute frozen or canned corn if fresh is unavailable (use about 4 1/2 to 6 cups corn kernels).
- Ground turkey or beef can replace ground chicken.
- For a vegetarian version, swap chicken for canned white beans and use vegetable broth and base.
- Adjust seasoning and thickness by adding extra broth or simmering longer as needed.
Keywords: street corn chili, chicken chili recipe, Mexican chili, ground chicken chili, summer corn recipes
